Classical Cooking The Modern Way: Methods and Techniques / Edition 3 by Philip Pauli | 9780471291879 | Hardcover | Barnes & Noble
Classical Cooking The Modern Way: Methods and Techniques / Edition 3

Classical Cooking The Modern Way: Methods and Techniques / Edition 3

by Philip Pauli
     
 

ISBN-10: 0471291870

ISBN-13: 9780471291879

Pub. Date: 09/28/1999

Publisher: Wiley

Europe's most authoritative culinary reference comes to the New World

A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete

Overview

Europe's most authoritative culinary reference comes to the New World

A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

Product Details

ISBN-13:
9780471291879
Publisher:
Wiley
Publication date:
09/28/1999
Edition description:
REV
Pages:
432
Product dimensions:
8.60(w) x 11.98(h) x 1.05(d)

Table of Contents

Professional Knowledge.
Organization and Equipment.
Nutrition.
Foods.
The Menu.
Kitchen Accounting.
Cooking.
Bibliography.
About the Authors.
Index.

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